This name originally came from a thick cream produced at a model dairy in Chantilly (shon-tee-yee), in France. It is applied to several preparations – but primarily in confectionery to fresh cream beaten to the consistency of a mousse, sweetened and flavoured with vanilla. Secondly, as a sauce it refers to a cold hollandaise or mayonnaise to which whipped

cream has been added. A hot sauce chantilly refers to a bechamel which is mixed with whipped cream. The two cold sauces

are also known as mousseline.

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